Lemon! This is one of those bright, punchy side dishes that calls to mind hot summer evenings spent draped over the arms of furniture because it’s wilty outside, potluck barbecues with friends, and the bounty of an overflowing CSA box.
In short, it’s delicious and will wake your tastebuds up. Plus, it’s safe for pretty much everyone if you want to bring it somewhere.
Gluten-free, paleo, Whole30, vegetarian, vegan
Blistered Lemon Green Beans
1 lb. beans (I used a mix of yellow and green)
2 tsp. FOC (fat of choice)
4 cloves roasted garlic
1 Tbsp. tahini
2 Tbsp. chopped basil
Kosher salt & pepper
First, tip your green beans and put your broiler on high. Add the green beans in a single layer on a cookie sheet. Slice one of the lemons in half, and then into thin rounds (peel and all). Pick out the seeds of the rounds and place on the cookie sheet with the green beans. Sprinkle with your fat of choice, salt and pepper.
Broil until the green beans are starting to blister and the lemons are starting to burn – roughly 5 mins., turn the pan and 3 mins. (at least in my oven) – start with 5 minutes and watch from there.
While your green beans are burning, make the dressing. Dice the garlic and add to a small bowl with 2 Tbsp. lemon juice, the tahini, and a shot of salt & pepper. Stir to combine and add a little water (about a Tablespoon) to loosen up a little if needed. Chop the basil and add to the dressing. Stir again.
When the beans and lemon slices are ready, remove from the pan. Dice the lemon (peel and all) and add to the dressing.
Toss the dressing with the beans well to combine (I massaged the dressing into the beans with my fingers).
Serves 2-3 as a dinner side